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slice of death by chocolate cake
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Death By Chocolate Cake Recipe

Bold, rich, and delicious death-by-chocolate cake recipe with chocolate buttercream frosting.
Course Baking, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 Servings
Calories 628kcal
Author Savory Thoughts

Equipment

  • 2 7x3 Baking Pans
  • 1 Handheld Mixer
  • 1 Whisk

Ingredients

Chocolate Cake Batter

  • 2 Cups All-Purpose Flour; sifted
  • 1 ½ Cups Granulated Sugar
  • 1 Cup Cocoa Powder; sifted
  • 2 ½ tsp. Baking Powder
  • 1 ½ tsp. Baking Soda
  • 1 tsp. Kosher Salt
  • 1 Cup Lukewarm water
  • 1 Coup Sour Cream; room temperature
  • ½ Cup Canola Oil
  • 2 Large Eggs; room temperature
  • 2 tsp. Vanilla Extract
  • 2 tsp. Instant Coffee Crystals
  • 2 Tbsp. White Vinegar; or distilled vinegar

Liquid Chocolate / Chocolate Syrup

  • ½ Cup Warm Water
  • ⅓ Cup Granulated Sugar
  • 2 Tbsp. Dark Baking Cocoa Powder

Chocolate Buttercream Frosting

  • 2 Cups Unsalted Butter; room temperature
  • 1 Cup Dark Baking Cocoa Powder
  • 1 tsp. Vanilla Extract
  • 5 Cups Powdered Sugar
  • 1 Cup Heavy Cream
  • 2 Tbsp. Warm Brewed Coffee
  • 1 ½ Cup Chocolate Chips

Instructions

  • Cake Batter:
    Preheat the oven to 350°F.
    Combine the wet ingredients - In a large bowl, combine the wet ingredients for the cake batter, including the sugar. Mix well until dissolved. Set aside.
    In a separate bowl, combine the dry ingredients.
    Next, slowly add the dry ingredients to the wet ingredients. Mix well with a whisk in between each batch.
    Divide the batter evenly into the baking pans. Bake for 35 minutes or until the toothpick when inserted in the middle comes out clean.
    Meanwhile, prepare the Chocolate Syrup. In a large bowl or cup that's suitable to withhold hot liquid (microwave safe), combine all the ingredients together. Set it aside when completed.
    chocolate cake covered with chocolate frosting
  • Prepare The Frosting
    In a large bowl, use a handled mixer.
    Beat the butter until fluffy. Then add the cocoa powder in small batching while whisking/beating.
    Next, add in the vanilla extract and salt, followed by powdered sugar, heavy cream, and coffee. Place it in the fridge until ready to use.
    Decorate The Cake
    Cool the cake completely and cut the cake in half. You should have 4 layers.
    Add enough frosting in between each layer. Place it in the fridge for about 5 minutes.
    Next, add a layer of frosting to the cake to decorate the cake. Alternate by placing the cake in the fridge so the frosting doesn't melt, and repeat with the coating.
    Add the chocolate chips and decorate the top as desired. Cut and enjoy.
    chocolate chips cover cake

Notes

*** Calories are estimated Per Serving
 
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Nutrition

Serving: 12Servings | Calories: 628kcal | Carbohydrates: 95g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 542mg | Potassium: 57mg | Fiber: 6g | Sugar: 72g | Vitamin A: 42IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 76mg